Pumpkin Walnut Cookies with Caramel Cream Cheese Frosting Recipe

When I couldn't decide between 2 recipes, I smooshed them together and made it my own, especially the frosting. A touch of maple syrup adds a hint of the holidays and the cream cheese adds a rich, creamy texture to the frosting and keeps it not too sweet.
Read more Although it's a long recipe, these are easy to make and sooo delicious. Don't be afraid of the thick mixture, especially after adding the walnuts. This produces a soft, moist, chewy, cake-like cookie. If you're not a stickler for smooth edges or are in a rush, refrigeration isn't necessary. It just stays more formed and doesn't create little points after being scooped (especially from a cookie scooper). These cookies don't spread out much, so you can place them closer together on the cookie sheet to bake more at a time. Cooking time is bake time + making the frosting. One serving is 3 cookies. See less

How to make it

For cookies: In a large bowl, cream butter and sugars until light and fluffy. Blend in pumpkin, egg, and vanilla.

In a medium bowl, sift together flour, cinnamon, salt, nutmeg, baking powder, baking soda, and allspice if using. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 1 hour.

When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color).

Leave on pan for 1 minute. Move to wire rack to cool.

For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.

In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.

Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. For a glaze, add milk until it reaches desired thinner consistency. Frost or glaze cookies.

NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!

Oh my, do those ever look tempting and delicious - very nice combo of flavors...love the maple syrup addition. I am a cookie addict, so I will have to try these soon - printed out and ready to go. Thank you!